• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Bring a large pot of salted water to a boil.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then mince or grate garlic. 
• Roughly chop parsley.
• Roughly chop spinach.
• To the ricotta container, add 1/4 tsp (1/2 tsp) garlic salt and 1/8 tsp (1/4 tsp) chili flakes. (Like things spicy? Add more chili flakes!) Season with pepper, then stir to combine.

• To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain rigatoni, then return to the pot, off heat.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. 
• Arrange on an unlined baking sheet. Drizzle 1 tbsp ( 2tbsp) oil over top. Roast in the middle of the oven for 12-14 min, until chicken is cooked through. **

• Meanwhile, heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers. Season with salt and pepper. 
• Cook for 3-4 min, stirring occasionally, until tender.

• To the pan with peppers, add garlic and remaining garlic salt, then season with pepper. Cook for 30 sec, stirring often, until fragrant. 
• Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Bring to a simmer, then reduce heat to medium-low.
• Cook for 5-8 min, stirring occasionally, until sauce thickens slightly.

• To the pan with sauce, add rigatoni, spinach, reserved pasta water and half the mozzarella.
• Season with salt and pepper, then toss to combine. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 servings, or a 9x13-inch baking dish for 4 servings.)
• Sprinkle with remaining mozzarella, then dollop seasoned ricotta over top.
• Broil in the middle of the oven for 3-5 min, until cheese is golden.

• Let rigatoni al forno cool for 5 min.
• Thinly slice chicken. 
• Divide chicken and rigatoni al forno between plates.
• Sprinkle parsley over top.
• Sprinkle with remaining chili flakes, if you like.

If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**

Thinly slice chicken. Top rigatoni al forno with chicken.